put it in the fridge, and totally forgot about it. came home today around 2pm remembered it was there, took a look and it didn't rise, not even a bit. so i took it out and left it on the counter and it started rising, it's about 6 hours later. would you use it? or will i get sick if i make a pie with it? i hope somebody reads this soon, i have about 3 hours until i'm going to be STARVING!!!

Hi ephman, It is possible that the dough was really cold going into the fridge and may have needed a little more time to show a rise. If the dough has not risen much this does not necessarily mean it's not properly fermented. The dough should not rise by that much using the retarded dough process. The fact that it is rising after being on the counter for a a few hours is normal. This just tells me that the yeast is active and was active when you put it in the fridge last night. There is no problem with the dough and can still make for a great pizza. Chiguy

Nathan is right. Use it. Although Caputo 00 doughs are typically room-temperature fermented they can also be cold fermented (as has been described in detail at the A16 thread). After 6 hours of warmup at room temperature, the dough should be fine.

I agree with chiguy also. The small amount of yeast (0.30%), fairly modest hydration (57.3%), and fairly high salt content (2.4%) can quite easily translate into a dough that will not rise much under refrigeration. And if it is cold where you are, the fermentation process can be slower still. But all the enzymatic and other activities are still at work, just at a slower pace. I suspect that you can go out a lot farther than 6 hours without harming the dough.